Crispy & Chewy Toasted Coconut Chocolate Chip Cookies

Create a delicious Coconut Chocolate Chip Cookie that is twist off the traditional favorite by adding in toasted coconut flakes.

Turn a traditional chocolate chip cookie into something amazing this holiday season by adding in toasted coconut. Trust me you’ll need a full glass of milk to wash down this crispy and chewy treat.

My kids love Christmas cookies but they prefer it simple. Sugar cookies and chocolate chip are their favorites so I like to include a cookie everyone will like into the baking schedule. The addition of nutty toasted coconut to a basic chocolate chip cookie makes everyone happy.

Toasting the coconut for this recipe gives these cookies a crispy and chewy texture that you can’t get from raw coconut.

It will also make your house smell amazing. Like a day at the beach. You’ll just want to make sure you keep a close eye on the oven while you are toasting the coconut to keep it from burning.

I used semi sweet chocolate chips for this cookie recipe but you could also substitute white chocolate chips or pecans.

Crispy & Chewy Toasted Coconut Chocolate Chip Cookies

Create a delicious Coconut Chocolate Chip Cookie that is twist off the traditional favorite by adding in toasted coconut flakes.

Prep Time10mins

Cook Time15mins

Total Time25mins

Course: Dessert

Cuisine: American

Keyword: Coconut Chocolate Chip Cookie

Servings: 2dozen

Author: Ali Randall

Ingredients

2eggs

1cupbutter

1/2cupgranulated sugar

1/2cupdark brown sugar

1teaspoonof vanilla extract

2 1/4cupsflour

1teaspoonbaking soda

1teaspoonsalt

2cupstoasted sweetened coconut flakes

112 ounce bag semi sweet chocolate chips

Instructions

Toast the coconut flakes on a foil lined sheet in a 350°F oven. Keep a watchful eye on the coconut flakes so they don't burn and bake for about five minutes or until light golden brown. Allow the coconut flakes to cool completely.

Using a stand mixer, beat the eggs, sugars, vanilla extract and butter until light and fluffy. Next add the flour, baking soda and salt and mix just until incorporated. On the lowest speed fold in the coconut flakes and chocolate chips or mix in by hand.

The batter will be soft. Therefore you will want to chill the batter for at least an hour in the refrigerator.

Preheat oven to 375°F. Drop the batter by rounded teaspoon on nonstick cookie sheets and bake for 8 to 10 minutes or until the edges start to turn golden brown.

Allowed the cookies to cool for 10 minutes before removing them from the cookie sheets.